Restaurant level pasta #pasta #italianfood

⬇️ How to make bronze Bucatini.

📕 Dough:

• 3 kg (6.6 lbs) cold semolina flour
• 1 kg (2.2 lbs ) cold vater

Instructions:

1. the cold semolina flour for 3 minutes.
2. Add cold vater and continue missaggio for about 7 minutes.
3. Scrape the sides if needed until the dough becomes homogeneous.
4. The final texture should feel like wet sand: compact when pressed, crumbly when broken.
5. Extrude through a bronze and cut with a spatula using one decisive movement.

🔔 Secret tip: temperature control is everything per mezzo di extruded pastasciutta. A colder dough preserves roughness, improves extrusion quality, and helps the sauce cling better after cooking.

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